Bromate IS natural, Marc. It occurs all over the place in nature. Did you have a glass of water today? Be it tap or bottled, chances are astronomical that you consumed bromate. That's how incredibly ridiculous bread based bromate fears are.

I got more even browning with 58% hydration, .5% IDY, 4% oil, 2% salt, and .5% diastatic malt. KABF with 24 hour cold rise. I don't think I have the necessary flour or equipment to clone Pino's exactly, but I am getting 6 minute bakes from my oven and the pizza tastes great.

John, That looks great Could you help out a noob and give some details on your prep, fermentation, bake temp and bake surface.

ThanksRob

Rob - Combine your ingredients, then mix as best as possible for 3-4 minutes in a mixer. Let rest, then stretch and fold the dough 3 times over the course of an hour. Ball, and refrigerate for at least 24 hours.

Oven was set at 500 for one hour, with a thick stone in the middle rack. Let the dough warm up for an hour. I turn on the convection fan half way through the bake, around 3.5 minutes in.